Boston Baked Beans
Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.
Looking for the pot Mark used to make is Boston Baked Beans? Here is the URL:
**Note**: Ah, so many comments about the dull knife. Yes, using a dull knife if dangerous, so DON'T do what I did. I have since been given a new set of knives.
Ingredients:
For a 4 QT Dutch Over or Beanpot
2 packages (2 pounds) of any Small White Beans (Navy, Great Northern)
3 Tablespoons Brown or White Sugar
2 Onions (small to medium), peeled
1½ teaspoon Dry Mustard
1 teaspoon Baking Soda
½ pound Salt Pork
1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust)
2 teaspoons Salt
½ teaspoon Pepper
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
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Baked Beans in a Bean Pot.
My traditional baked beans made in a old time bean pot. My homemade sugar/molasses is one of the ingredients in this dish. Great flavor and tradition.
2 cups dry navy beans
12oz bacon
1 large onion cut up
1/3 cup ketchup
1 bay leaf
1/2 cup brown sugar
Heaping 1/2 cup homemade sugar/molasses
1/2 teaspoon of salt, chili powder, dry mustard, and black pepper
Brown cut up bacon and reserve grease to coat lid of bean pot to prevent sticking
Simmer dry navy beans in 2 quarts water with a bay leaf until tender 1 1/2-2 hours
When the beans are tender add the rest of the ingredients and simmer in bean pot in oven or campfire for 2-5 hours at 180-225 degrees. If liquid cooks down add some water. The longer it cooks the thicker they will be.
ENJOY!!!
Making Sugar/Molasses Out Of Sugar Beets.
Pressure Canning Boston Baked Beans in the Instant Pot Max
This recipe is a USDA tested recipe slightly adjusted for additional flavor. Using a combination of tested recipes from various state extension offices and the USDA, it is safe to pressure can. We show the canning of 4 pints in our Instant Pot Max.
Note: The Instant Pot Max is no longer available
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How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
TURN OF CENTRY BAKED BEANS
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